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Autumn is the Carboniferous period

Traditional carbon baking bread when Kalle Baker

Who thinks in to Dithmarschen autumn who thinks of Dithmarschen most famous product: the carbon at Europe's largest closed cabbage growing area that covers almost 3000 hectares is harvested each year, the impressive number of around 80 million cabbages.. Reason enough to celebrate.

This year will therefore Dithmarscher traditional bakery "Kalle-baker" from back at the Marne diverse program of lignite (21 - 26.9.2010) part.

addition to the popular "carbon baking bread for everyone", which starts this year on 09/22/2010 at 10 clock, Kalle Baker is also the official carbon gate in the yard Wischmann Nordermeldorf, and the Marner City Festival ( 24th - 26.9.2010) and provide a presence in Brunsbüttel with the sale as the known Kalle carbon specialties.

are with this, as in previous years, the coveted seasonal items cabbage bread, cabbage rolls and Kohlbüddel with their large share of fresh cabbage and the unique Dithmarscher delicacy, the hearty cabbage cake to fear not the comparison with the onion needs. The main ingredients of the rustic cabbage cake are fresh cabbage, ham, onions, béchamel, and of course a balanced spice and herb mixture.

What distinguishes Kalles carbon-baked goods from others is the use of only fresh cabbage and sophisticated recipes. In the traditional, artisanal methods is deliberately finished mixes, preservatives, emulsifiers, artificial ferment, flavors, colors and other E-numbers omitted. When yeast ferments only classical resources are used and sourdough. For extra taste and quality also makes the use of elisa spring water system, through which the baked goods stay moist and fresh much longer and are especially tasty.

Date: 22/09/2010, 10 clock: carbon baking bread for everyone at "Kalle-Baker" (box 58a Street, 25 709 Marne); Registration: Tel 04 851 / 9555-0

way: Kalle-baker can now also on Facebook http://www. facebook.com/pages/Kalle-Backer/142207255808199

on Twitter http://twitter.com/KalleBaecker

and Youtube: http://www.youtube.com/watch?v=FpnS7mi9c80 & hd = 1

Watch it out!

Further and detailed information at:

Kalle Baker, Field Street 58a, 25 709 Marne, Tel 04 851 / 9555-0

Fax. 04 851 / 9555-20, info@kalle-baecker.de ; http://www.kalle-baecker.de

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OVEN GOLD extends the summer!

Italian specialties and traditional cabbage baked goods make the colorful autumn

The frozen baked goods supplier OVEN GOLD brings to his new Italian lifestyle in the North. The Italian trend in restaurants is still unbroken, pizza and pasta are among the favorite dishes of many families and are an integral part of German food culture. Increasingly, one finds also the small, fine cuisine on German plates, such as the delicious antipasti. OVEN GOLD has chosen the bruschetta appetizer delicacy decided to this exclusive offer from autumn 2010 in three variations. Bruschetta, for example, in restaurants often served as an amuse gueule.

The bruschetta "Roma" was inspired by the classic version, originally from the Abruzzi, and the Tuscan recipe, which is most popular: Tuscan

white bread with a delicious garlic spread, aromatic tomato pieces and pizza cheese, seasoned and spiced with a refined, Mediterranean herbs.

garnished with bacon, this version runs under the name "Bruschetta Milano". Of course, both compositions are welcome to be extended epicurean with Parma ham and Italian salami.

Also on toasted Tuscan bread presented the vegetarian bruschetta "Duna Verde" crunchy vegetables to friends. Spread with tomato sauce, golden corn, tomatoes, fruity, crunchy peppers and delicious broccoli florets, topped off with the sharpness of the garlic, mild cheese and selected pizza Italian herbs, is from the original poor man's food is a culinary trip to the south.

The OVEN GOLD tip for extra pleasure: Drizzle the bruschetta served with delicious extra virgin olive oil and to a light Italian red wine - and they have Although a simple, but the selected ingredients and exquisite delicacy, the Mediterranean feelings can arise even on stormy autumn nights.

This year's fall program is but again the theme of regional specialties. The location of the company OVEN GOLD is well known in Dithmarschen Marne, and he who thinks to Dithmarschen in the fall, you are also thinking Dithmarschen most famous product: the cabbage. In Europe's largest closed cabbage growing area each year are around 80 million heads of cabbage to about 3000 hectares of land harvested. And therefore there will be this fall, by the popular seasonal items cabbage bread and cabbage rolls, which are now already a classic and the Dithmarscher OVEN GOLD producers "Kalle Baker (Marne) at this year's 24th Dithmarscher lignite (21 -26.9.2010) are produced.

The high share of fresh cabbage and finely tuned spice and herb mixture and also the omission of pre-mixes, preservatives or flavors and additives to make the baked goods are not only well tolerated, but also very juicy and savory taste. Whether as an accompaniment to hearty dishes or simply by itself coated with butter or lard - the cabbage-baked goods are always a pleasure. Wheat, rye and whole rye flour rise here is a successful and strong-aromatic compound.

Another regional specialty is fruity apple and cinnamon cake, a juicy blend of apple pieces, loose quark mass, and an aromatic cinnamon marzipan note. He sweetens the transition to the dark season, and surrounds cozy fall evenings, think the fireplace. served with coffee or tea, come on homey atmosphere and culinary delights, guests can experience pure in this way Dithmarschen and in all facets, which proves once again that local products are often the best and most popular.

more information on services and products can be obtained directly from:

OVEN GOLD Kalle-Gastro Service GmbH ● CEO. Harländer Thomas

Feldstr 58a ● 25 709 Marne ● Tel: 04851/95050 04851/95050 begin_of_the_skype_highlighting end_of_the_skype_highlighting begin_of_the_skype_highlighting 04851/95050 end_of_the_skype_highlighting http://www.OFENGOLD.de

http://ofengoldnachrichten.wordpress.com

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ZDF filmed at Baker Kalle Kalle

was an extraordinary event of a very different kind of 26 minor-bidi April 27, and place directly into operating rooms by Kalle Baker: The ZDF had signed up for a two-day shoot, to do a story for the tabloid magazine "hub Germany" to . Film

editor, cameraman and sound technician followed the entire schedule in the Kalle-Baker family business and never had three Riemann generations in the picture: Karl and Chris Riemann, the siblings and current Managing Director Sabine and Mark Riemann and even Kalle and Mattes, the two children from Sabine Riemann.

The documentary is being in a small series of portraits of the family farms that are already several generations actively seeks to examine how claim to such companies at the present time, given the tough competition from large and mass bakeries still successful can do what they other different and how to maintain cohesion in a family business.

An interesting report that was sent recently and is now also available on Youtube: http://www.youtube.com/watch?v=FpnS7mi9c80&hd=1

Kalle-Bäcker Feldstraße 58a, 25709 Marne Tel. 04851 / 9555-0

Fax. 04 851 / 9555-20, info@kalle-baecker.de ; http://www.kalle-baecker.de